Chocolate cake with apricot layer

Description

So in conclusion my star week, I want to buy you a cake. In gratitude for the kind support, attention and kindness. !!!

Ingredients

Chocolate milk

250 g
Butter

105 g
Sugar

125 g
Chicken egg

3 piece
Flour

50 g
Baking powder

1 tsp
Apricot

800 g
Gelatin

8 piece
Sugar

200 g
Lemon

1 piece
Cream

100 ml

Cooking

To start, melt the chocolate in a water bath, with oil and sugar. Cool slightly.

Eggs one to drive and well stir.

Then add the flour and baking powder. The bottom of the form to lay baking paper and pour the dough. My form was 26 cm, but if you want the cake was taller then take less. Bake in the oven at 160°C for 25 min. Cool.

Meanwhile, the apricots, wash and dry. Soak gelatine in cold water. Cut the apricots, remove the stones and blend it. I made this great immersion blender. You can strain the stock through a sieve, so it will be more tender.Yeshe will add that when I did this cake did in the first recipe, there was apricots, sugar and gelatin half, but seemed not enough. Therefore, in this time I increased the dose. So if you don't like. when so many toppings,just reduce the dose.

Put the apricots in a saucepan, add the lemon juice and sugar generowania. I know that probably not everyone can have the opportunity to get this sugar and probably many didn't even see him. I will say that generowanie sugar consists of: sugar, citric acid, pectin and sorbitol potassium. In the absence of this you just need to put a little sugar and increase the amount of gelatin. You'll learn it on the package. My gelatin was 12 sheets of gelatin for 1 liter mass. From 800g apricots after removal of seeds left 690G.

Put the apricots on the fire and bring to boil. Diminished heat, stirring boil for 4 minutes.

Remove from heat, cool slightly. Well astragoth gelatin from water and add to the apricots. Mix well.

Put the apricots still warm to the form and put in refrigerator to congeal. Approximately 2 hours it will take.

While we have all this set, prepare the chocolate glaze. For this, 50 ml of water with the sugar and bring to the boil and put aside our "sugar syrup"

Cream bring to a boil. Add chocolate and butter. Stir until all is dissolved. To add "sugar syrup". Allow to cool to room temperature.

Now our cake is frozen and it can be covered with chocolate. Then send it back into the fridge.

The best course is to do at night. But if you take your time and you have space in the freezer,then after a couple of hours everything is ready. I'll note that the frosting does not freeze up to full hardness.

Now put the kettle on and please posites.

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